Chicken Fajitas

Updated on June 8, 1999

This is a recipe we developed after a number of visits to Chili's Restaurant trying to figure out just how they made their fajitas. This is for two people.

8 oz skinned, boneless chicken breast
 2 medium yellow or white onion, sliced into thin wedges, top to bottom
 1 cup  chicken stock
 additional water  as needed
marinade sauce mixed together in a bowl
 2 Tbspn lite soy sauce
 2 Tbspn Worchestershire sauce
 2 Tbspn lemon juice
 2 tspn olive oil
fresh condiments added to fajitas when you eat
 1/2 cup plus  guacamole
 1/2 cup plus  low-fat sour cream
 1/2 cup plus  diced fresh tomatoes
 1/2 cup plus  grated low-fat mozzarella cheese
 6 each  6" soft flour tortillas


Mix the marinade ingredients and the chicken breasts in a zip-lock bag. Marinade for at least 30 minutes, 2 hours is better. The breasts should be fully separated and free of fat.

Cut the onion into thin slices. You should have at least two cups. Prepare the condiments on a serving plate.

When ready to cook, heat a 10" non-stick skillet over medium-high heat. Add the chicken breasts with half the marinade. Grill the chicken in the skillet, adding water or stock from time to time to keep it from sticking to the bottom of the pan. Baste the chicken from time to time with the remaining marinade and turn occasionally to cook evenly on both sides.

When the chicken is nearly ready, place the tortillas on cloth napkins on a plate and heat in a microwave oven until they are steaming warm. Cover the tortilla plate to keep them warm.

When the chicken is done (15 to 20 minutes), remove it from the skillet, leaving the juices in the skillet. Add the stock and sliced onions and sautee them until the onions turn transluscent. In the meantime, slice the chicken into quarter inch strips length-wise. When the onions are cooked, return the chicken to the skillet to the side of the onions.

Turn the heat up to high. Coat all sides of the chicken slices with the juices in the skillet. Stir and turn the onions and chicken constantly as the juices cook down to the point of browning the contents of the skillet. Keep the onions and chicken mostly separated. The frying sound from the skillet will increase as the juices evaporate and then suddenly quiet. As soon as that happens, turn off the fire under the skillet.

Sprinkle a bit of lemon juice over the chicken. Place the hot skillet on a hot pad on the table along with the condiment serving tray and warm tortillas. Fill a tortilla with a couple of slices of chicken, some onions, and the rest of the condiments, and roll the tortilla burrito fashion. There should be enough for 3 tortillas per person unless someone is a hog.